Comments on: On springtime, with a beet-feta tart

By: Shut Up and Cook

Shut Up and Cook — Sat, 30 Apr 2011 20:14:53 +0000

What fun to read all these great beet recipe ideas!

Here's one I recently did that was delicious.

Beet Salad tossed in an Anchovy Infused Balsamic Dressing, served on a Bed of Baby Arugula and topped with a Farm Fresh Soft Boiled Egg

Recipe and pix here: http://wp.me/puWta-cZ

Happy Spring!!!

By: Side Stitches

Side Stitches — Sat, 19 Feb 2011 16:15:54 +0000

Thank you for loving this unloved root! This tart is delicious. I adapted it and posted it on my blog http://www.sidestitches.blogspot.com. Thanks for sharing your awesome recipes!

By: elisabeth

elisabeth — Thu, 03 Jun 2010 04:40:26 +0000

As of tonight we've made this tart 5 times. We've made it w/ greek feta, french feta and chevre. All were delicious but I think we like the french feta the best.

Thank you for sharing this recipe! It's absolutely been the best way to use up those beets from our CSA box!

By: David

David — Mon, 23 Feb 2009 18:06:00 +0000

I made this over the weekend with some golden beets I had roasted. I had greek feta on hand so I used that. It was delicious and everybody who had some loved it. Thanks for the recipe – it’s going in my stable of regulars!

By: Michele @ FoodieView

Michele @ FoodieView — Tue, 17 Feb 2009 21:34:00 +0000

Thank you, Molly, for another beautiful, creative, and delicious dish… We are so excited to have it (and your yummy photo) featured in this week’s FoodieView Recipe Roundup!

By: Kristin

Kristin — Sun, 02 Nov 2008 01:31:00 +0000

I will never get tired of beets. They’re like the candy I can’t stop eating. I’m making this tomorrow. I know it’s a little late coming, but thanks for this. It will make my tummy very happy.

By: katie hargrave

katie hargrave — Wed, 22 Oct 2008 21:05:00 +0000

mmm…i’m making this on a rainy fall day with farmers market beets. great. and as for beets as an aphrodisiac, have you read tom robbins’ <>jitterbug perfume<>, which is about perfume made from beets. great.

By: sabine

sabine — Sat, 21 Jun 2008 19:41:00 +0000

Yummm,can’t wait to cook this one up, as soon as my beets decide to make a showing in my garden. I wonder if this could be made with beet greens?!? Rainbow chard?!?

By: Molly

Molly — Thu, 08 May 2008 17:53:00 +0000

Hi Liz! I was just asking about you a couple of weeks ago, at Ashley’s birthday party, and she told me that you were in Tucson. Good to hear from you! And I’m so glad that this tart was a success. I love the idea of adding some lemon and herbs – brilliant! Like you, I’ve been feeling <>very<> tired of beets lately, but now, hearing about your variations, I’m tempted to make this tart again…

By: Liz W.

Liz W. — Mon, 05 May 2008 06:23:00 +0000

Hey Molly. I met you and Brandon briefly once over at Ashley and Chris' house during a wedding invitation consult. I'm in Tucson now and your blog has become one of my go-to staples for recipes when I've got some particularly lovely ingredient. I made this tart tonight following what seems like the 20th week in a row that beets showed up in the Tucson CSA we belong to. Beets are one of my favorite foods but I honestly groaned to see them AGAIN. I'm a "use up what's on hand" kind of cook and made this tart with one enormous chioggia and one giganticus traditional beet, Greek feta, fresh goat cheese (also CSA) rolled in a little rosemary and marjoram, splashed the beets with lemon juice after roasting, and added perhaps a tsp. of zest. I also confess to using a frozen deep dish pie crust. It's simply delicious and totally beautiful. The lemon a nice addition, I think. I made two in hopes of using up the beets (no such luck) but am now delighted to give one to a friend tomorrow. Thank you for your phenomenal blog. We've fallen in with a very food-motivated crowd down here (shocking); know that the orangette gospel is spreading like wildfire in southern arizona!